Vegetarian Lifestyle

Benefits of Going Vegan

Nutrition All of the following nutritional benefits come from a vegan diet full of foods such as fresh fruits and vegetables, whole grains, nuts, beans, and soy products. Reduced saturated fats. Dairy products and meats contain a large amount of saturated fats. By reducing the amount of saturated fats from your diet, you’ll improve your […]

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Lunch | Soups

LETTUCE SOUP

HINT: Use the entire head of lettuce, except for the core and discolored parts, even the tougher outer leaves and the stems. INGREDIENTS: 2 tablespoons olive oil 2 large leeks, halved lengthwise, thinly sliced crosswise, white and light green parts only 1 large white or yellow onion, thinly sliced 2 cloves garlic, chopped 1 large head romaine lettuce, cored, sliced, […]

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Breakfast

CHEESE AREPAS

Arepa is a dish from Venezuela and Colombia, usually consumed in the morning and can be served with accompaniments and toppings, such as cheese, butter, avocado, scrambled eggs, jelly, or even split open and used to make sandwiches. INGREDIENTS: 2 cups pre cooked white corn meal  -> masarepa 2 cups warm water 1 teaspoon vegetable […]

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Lunch | Salads

PLUM AND RADICCHIO SALAD

INGREDIENTS 1 small shallot, finely chopped 3 tablespoons sherry vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard 1 head of radicchio, leaves separated 4 plums, cut into wedges 1/4 cup olives   PREPARATION Cook the shallot,  until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth. Toss […]

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Lunch

SWEET POTATOES ZA’ATAR AND GARLICKY KALE

INGREDIENTS 1 tablespoon sesame seeds 1 tablespoon sumac 2 teaspoons dried thyme 1/4 teaspoon sea salt 2 medium-size sweet potatoes, cut into cubes Olive oil 3 garlic cloves, chopped 1 bunch kale, roughly chopped Sea salt   PREPARATION Preheat the oven to 400ºF and line a baking tray with parchment paper. To make the za’atar, […]

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Lunch | Salads

ENDIVE AND WALNUT SALAD

INGREDIENTS 3 tablespoons apple-cider vinegar 1 teaspoon Dijon mustard 1 teaspoon kosher salt Freshly ground black pepper 5 tablespoons extra-virgin olive oil 6 heads Belgian endive, trimmed, cut on the bias into 1-inch-thick slices 2 apples, skin on, cored, sliced into thin half-moons 1/2 cup walnut pieces, toasted and chopped   PREPARATION In a small […]

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Dinner

ROASTED ZUCCHINI LASAGNA

INGREDIENTS 8 medium zucchini, sliced into 1/16-inch ribbons Extra virgin olive oil, for brushing, plus 2 tablespoons extra Sea salt and black pepper 1 onion, chopped 2 cloves garlic, crushed 2 tablespoons chopped oregano 1 bunch kale (500 grams), trimmed and blanched 1 bunch spinach (375 grams), trimmed and blanched 2 1/4 cups (540 grams) […]

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Lunch | Salads

CITRUS AND AVOCADO SALAD WITH ORANGE WATER

INGREDIENTS 2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit) 1/2 cup kumquats, thinly sliced, seeds removed (optional) 2 tablespoons fresh lemon juice 2 teaspoons orange-flower or rose water Large pinch of kosher salt 1 avocado, cut into large pieces 3 tablespoons salted or unsalted, roasted pistachios, finely crushed 3 tablespoons tarragon […]

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Lunch | Soups

GREEN PEA, ASPARAGUS, AND PARSLEY SOUP

The secret in this soup is the parsley, which helps flush out excess water from the body and keeps tummy bloat at bay. Plus, asparagus is rich in vitamins A, E, C, and K, and the green peas are high in protein and loaded with all types of B vitamins that may help energize you. […]

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Lunch | Salads

CHICKPEA AND EGGPLANT SALAD

INGREDIENTS 1/2 a small red onion, finely sliced 1 eggplant, cut in half lengthwise and sliced into half moons extra virgin olive oil juice of 1 lemon 2 cans of chickpeas, drained and rinsed 2 large fresh tomatoes 1 bunch of fresh parsley, chopped 2 teaspoons garlic-infused olive oil 1 teaspoon cayenne pepper Slivered almonds, […]

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